This is my very favorite cornbread recipe, because it’s the perfect balance of everything there is to love about this easy quick bread. Follow this recipe and you’ll be rewarded with soft, moist, buttery sweet cornbread with crisp-crumbly edges.
I originally published this recipe in 2015 and have since added new photos and a few more success tips.
One reader, Lia, commented: “This is the best cornbread I’ve ever made. I go back to it over and over again. It has the approval of my husband and my hard to please 13-year-old son. It’s delicious. ★★★★★”
Have you ever had the experience of biting into a piece of cornbread, only to be disappointed by how it crumbles apart and tastes bland, sandy, and dry? I know I have.
Which is why I spent years testing and tweaking recipes in order to hit on the right ratio of ingredients to achieve perfection. Think: thick squares of buttery moist cornbread with a touch of sweetness, and just the right amount of crumbliness. It’s become such a popular recipe around here, that I use a variation of it to make my beloved cornbread stuffing.
Why You’ll Love This Cornbread
- Quick and easy to make
- No mixer required
- Slightly sweet, extra buttery flavor
- Crunchy-crisp edges
- Moist and tender, not too crumbly (similar to this savory quick bread)
One reader, EL, commented: “I am Southern. I have tried SO MANY cornbread recipes and none have tasted like home like this one. It’s now my go-to recipe and is always a hit!! ★★★★★”
What I Learned From Recipe Testing
Cornbread is like coconut macaroons. Random comparison I know, but hear me out. Both are very easy to make, but their success depends on the ratio of ingredients. When done wrong, cornbread (and macaroons!) can be dry, crumbly, and flavorless. But when done right, this quintessentially American quick bread is moist, tender, and flavorful.
While testing batch after batch, I played around with butter vs. oil, regular milk vs. buttermilk, the ratio of flour to cornmeal, and different sweeteners.
Here are the key ingredients you need:
- Butter: Butter is one of the main flavors here. While oil can make cakes and quick breads luxuriously tender, I find the cornbread lacks flavor if butter isn’t present. Because butter doesn’t make the bread as moist as oil does, I pair it with buttermilk.
- Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist. It also adds flavor, and you’ll notice that flavor in my no-yeast bread and biscuits recipes, too. If you’re interested, I have plenty more on this topic in my Baking with Buttermilk post (including a DIY buttermilk substitute recipe).
- Cornmeal & Flour: Equal parts fine cornmeal and all-purpose flour makes for the BEST cornbread. With 1 cup of cornmeal, you get lots of that delicious corn flavor, and those crisp-crunchy edges.
- Brown Sugar & Honey: There are two opposing camps when it comes to how cornbread should taste: sweet vs. not sweet. This particular recipe falls more towards the sweet end of the spectrum. While it’s not as sweet as cake, it does have some sugar and a hint of honey to balance out the savory buttermilk flavor, and enhance the natural sweetness of the cornmeal. Regular white sugar is fine to use here, but I especially love this made with flavorful, moist molasses-spiked brown sugar.
And the rest:
Baking cornbread is as easy as mixing the wet and dry ingredients separately, and then combining them into 1 thick batter.
Spread into a greased or lined square 9-inch baking pan. And try it in a cast iron skillet! My skillet cornbread is a forever favorite recipe, too.
What Is Cornmeal?
A lot of readers ask about cornmeal. What is cornmeal? Is cornmeal the same as cornstarch/cornflour? What about polenta and grits? It can certainly be confusing. Cornmeal is dried and ground corn. It’s typically found in the baking aisle of most grocery stores. If you’re curious, here’s an article I found about the differences between many dried corn products, including cornmeal, polenta, and cornstarch.
More Cornbread FAQs
I usually use fine cornmeal to make cornbread, but if medium-ground or coarse is all you can find, you can use that, too. Yellow cornmeal is the most common, but if you have white cornmeal, that’s also fine to use.
Baking cornbread in a skillet gives it an even heartier, crunchier crust. Bake this in a 9- or 10-inch oven-safe greased skillet at the same temperature for the same amount of time.
Feel free to stir in a little something extra if you wish! Try adding in 1 cup of corn or a can of creamed corn, 1 or 2 chopped jalapeño peppers, 1 cup blueberries, 1/2 cup each dried cranberries and walnuts, 1 cup shredded cheddar cheese, or 1/2 cup crumbled bacon.
Here is the same recipe baked as cornbread muffins!
What to Serve With Cornbread:
- Slow Cooker Chicken Chili
- Homemade Minestrone Soup
- Honey Chipotle Salmon
- Crab Cakes or Maryland Crab Soup
- Slow Cooker BBQ Meatballs
- Southwestern Chopped Chicken Salad
- Skillet Apple Cider Chicken
- Warm Brussels Sprouts Salad
- Sweet Potato Turkey Chili
PS: Don’t forget the honey butter for on top!
And here’s my cornbread muffin recipe—I love adding jalapeño for a little kick. You can also bake it directly on top of chili when you make cornbread chili casserole.
My Favorite Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
I was never a fan of cornbread until this recipe! After lots of recipe testing, I found the perfect ratio of ingredients for soft, moist, and buttery cornbread with crisp-crunchy edges. I guarantee this is the best cornbread recipe you’ll try!
Ingredients
- 1 cup (120g) fine cornmeal
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/3 cup (67g) packed light or dark brown sugar
- 2 Tablespoons (30ml) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature*
Instructions
- Preheat oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
- Wrap leftovers up tightly and store at room temperature for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator, then warm the cornbread in the microwave or in a 300°F (149°C) oven for 10 minutes.
- Special Tools (affiliate links): 9-inch Square Baking Pan | Glass Mixing Bowls | Whisk
- Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make a DIY buttermilk substitute by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower-fat or nondairy milk in a pinch.
- Optional Add-ins: 1 or 2 chopped jalapeño peppers; 1 cup blueberries; 1/2 cup each dried cranberries and walnuts; 1 cup shredded cheddar cheese; or 1/2 cup crumbled bacon
- Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchier crust. Bake this cornbread in a 9-inch or 10-inch oven-safe greased skillet at the same temperature for the same amount of time.
- Cornbread Muffins: Here is the same recipe as cornbread muffins!
Reader Comments and Reviews
Turned out fantastic. I added 2 jalapenos and the cheddar. I was afraid using corn flour wouldn’t give that crunchy texture you expect in cornbread but it did! Delicious with chili!
I did 1/4 c oat flour (fresh fine ground oats) and 3/4 cup flour. I also did 1 1/4 tsp baking powder. Yummmmm! This is going to be in a cornbread contest. I’ve already had a piece. Definitely a fantastic recipe. I was just trying to set mine apart. Your banana bread recipe is to die for as well. Thank you! Thank you! Thank you!
I’ve made this several times, and it’s absolutely delicious! A huge hit in my household. But I have a problem. The wet ingredients immediately curdle upon addition of the buttermilk. The wet mixture then gets so chunky and lumpy that I end up using a stick blender to smooth it out before adding it to the dry ingredients, as my hand-whisking skills aren’t up to the job. I’m making the buttermilk from lemon juice + milk exactly as instructed. The milk is whole milk. Any advice?
Hi Amalia, are all of your ingredients at room temperature, and has your melted butter slightly cooled? Using room temperature ingredients is important to prevent curdling and to help the ingredients incorporate easily. We’re glad the cornbread is still a hit!
It’s fine, but tastes more like a basic muffin recipe, less like cornbread.
That was absolutely delicious! I only had a rectangular glass dish, and the color was beautiful. I was thrilled that the cornbread was not dry, even on the next day. I know, I actually had leftovers, not an average occurrence. I’m currently living in Germany, and am going to introduce this to them when I host my first Thanksgiving abroad. I had a few Germans, and they called it „corn cake“, but they all liked it! Unfortunately I think I’m joining to have to decrease the spat amount to fit their taste, but that will only happen here. I loved the flavor! I took your suggestion and put some corn into it too. Delicious!!! Thank you for all the time and research to get this dish to excellence.
Hello!
Can you use plain greek yoghurt instead of buttermilk?
Thank you
Hi Judy! Yogurt will be a little too thick here, but you could try thinning it with some milk.
I keep coming back to this recipe again and again! It’s so good. A classic when paired with some homemade chili
Light and tasty. I soaked the cornmeal in the buttermilk for an hour before adding the remaining ingredients. This technique makes it a little more tender and moist.
Just out of the oven! Looks perfect and tastes better! Thank you
This recipe was disappointing for exactly the reasons I thought when I looked at it. Should’ve trusted my instincts. The ratio of cornmeal to flour is off. There should be more cornmeal than flour.
Even though I cut back on the sweeteners, it was still too sweet. I want cornbread, not a corn cake.
And last, what happened to the salt? I added more than the recipe called for, but it still wasn’t enough. Overall, very disappointed.
You’re thinking of southern cornbread, which is mostly or all cornmeal and has little or no sugar. It is often baked in a skillet. This is northern cornbread, which, as you rightly observe, is more like a cake: lighter, fluffier and sweeter.
I would like to try this with oil, as I can’t eat butter. Should I reduce the oil a small amount, or use the same amount?
Hi Cindy, if you want to test it with oil you can use the same amount as the melted butter. It will of course taste different. Let us know what you try!
Hi,
Can I make this without the sugar and using wholemeal flour?
Thanks
Feel free to reduce the sugar as you see fit. The texture may be a little more crumbly without it.
Thank you.
Can I use wholemeal flour instead of all-purpose flour?
Whole wheat flour will yield a more dry cornbread. We recommend trying the recipe with half whole wheat flour and half all purpose to see how that goes.
I can make cornbread in a loaf pan
Just made this cornbread and can tell it’s going to be a hit. I would like to add creamed corn to the recipe next time. Will I need to adjust any of the other ingredients to do so?
Hi Susan! We haven’t tested the recipe with creamed corn. We usually use a cup of canned (and drained) corn kernels.
So excited to try this but need to make it for a very large group. Anything you would tweak when trippling the recipe?
Hi Jordan, you can certainly double this recipe and bake in 9×13 inch pans for larger batches. We’re unsure of the exact bake time, but use a toothpick to check for doneness. For best results, we wouldn’t recommend tripling the recipe – but you could make two double batches for your large group. Hope it’s a hit!
I’m a cornbread rebel here in the south and always make sweet cornbread (although I love savory cornbread of all kinds, too). This recipe really upped my sweet cornbread game, and I’m super grateful that I came across it. I added pecans to mine, and ate some with dinner, but heated up another piece for dessert! Next time I make it, I’m going to add a little heat. Thanks for another great recipe!
Same!! I’m a sweet cornbread girl too!
I’m getting ready to make these and remembered that yesterday I made hot honey from some spicy red peppers from the garden. I’ll steep the milk with the peppers too, before cooling/using. Then top the final product with more hot honey! Thanks for the recipe! ️️️
Just took this out of the oven and taste-tested a corner piece, it’s very good! I added a couple of the optional add-ins listed – 1 jalapeño and 1c of shredded cheese. Even with the savory add-ins it had just the right amount of sweetness. Will definitely make this again and I’d like to try the original without add-ins, as well. This will be my new go-to recipe, thanks for sharing.
P.S. I only had an 11 x 7 / 2quart glass baking dish. Turned out perfectly, no need to adjust time or anything.
I love cornbread but have never tried making it. I saw your recipe today and realized I had cornmeal in my pantry. The recipe was simple and easy to follow. Was surprised it called for brown sugar. It turned out great. Wonderful flavor and great consistency. Will definitely make it again.
Hi I only have bread flour, can I substitute it for ap flour?
Hi Monica, we recommend all purpose flour here, but bread flour could work in a pinch.
Can this be baked in a 12″ cast iron skillet? I don’t have a 9″ metal baking pan. I do have a 9″ glass baking pan.
Hi Mike, you can use a 9-inch glass baking pan here. Or here is our skillet cornbread recipe instead!
My cast iron skillet is 12 inch – will this recipe work or should I do 1.5 times.
Hi Amy, 1.5x *should* work. If you have any leftover batter, you can make a few cornbread muffins on the side.
This is the best cornbread recipe I’ve ever tried and I’m in my 70’s! Moist, a touch of sweetness and just delicious.
Wow! I wanted to try a different cornbread recipe and this is the best I’ve had. It is on the sweet side, so the hardcore non-sweet cornbread traditionalist may not like this recipe, but it is so good and gives a great contrast to the savory items in our dinner. It is also so moist with a great crumble, but not overtly so. I will be coming back to this recipe, but I may cut the sugar down a little bit for the savory tastes. Like the suggested cheese and jalapeno mix ins.
This cornbread is to die for!
I added blueberries and this has to be the best cornbread I’ve ever made!
Has anyone made this in a sheet pan for a crowd? We’re the edges dried out before the center cooked?
Hi Lee, you can double this recipe for a 9×13-inch pan. We’re unsure of the exact bake time, but use a toothpick to check for doneness.
I put a cast iron skillet to heat it up half way through I thro in a little butter and salt then add cornbread to it. Perfect I did cut back on brown sugar
Hey there I made the corn bread it was great :)! Didn’t even last a day in my house everyone loved it! But I’m curious if you know the calories ?? If not I’ll try to figure it out ! I cut mine into 12 squares
LOVE these done in a muffin tin for individual portions. I find cornbread can be a little crumbly to cut. So the muffin tin method really perfects this for me!
Very moist and tastes great. Took 15 minutes in my oven. Will definitely make this recipe again.
Can I just check – it says 1 cup of buttermilk but my cup measures also have ml on and say 189ml so unsure whether to use 1 cup or measure out 240ml?
Hi Rach, use one cup of buttermilk.